Servings: 10 PREPARATION: 1 Soak the whole rye kernels in cold water for at least 12 hours. 2 Boil the rye in a mixture of 1/2 and 1/2 apple juice for 40-45 minutes, until they …Read more
Servings: 6 PREPARATION: 1 Rinse the barley and soak it for 12 hours in cold water. 2 Boil the barley in lightly salted water for 30-35 minutes, until tender. For taste add the rapeweed oil, …Read more
Servings: 6 PREPARATION: 1Peel the carrots and cut them in large pieces. 2Put 15 g butter in a sauté pan together with the carrots. Fry these lightly until they begin to caramelise. 3Add the carrot …Read more
Servings: 8 PREPARATION: 1 Pour the sour milk into a clean dishcloth and drip off the thin liquid. Let the sour milk drain for a couple of hours until you get a lightly fluid consistence …Read more
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